Palak Chana Masala
Also known as Green Chana Masala, Palak Choley · Veg · Curries & Gravies
You’ll need: Pressure Cooker
Cook along
6 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Palak chana masala, pressure-cooked chickpeas in spinach puree and onion tomato masala. Medium-spicy, serves 3, 20 minutes plus soaking, step-by-step video.
Low calorie
Ingredients
24 itemsTurmeric Powder¼ tsp
Cumin Powder1 tsp
Coriander Powder1.5 tsp
Garam Masala Powder1
Salt1 tsp
Wateras needed
Kasuri Methi1 tsp
Ghee1 tsp
Coriander Leaves, Finely Chopped2 tbsp
Chickpea (Chana)1 cup
Palak (Spinach)150 grams
Black Cardamom1
Bay Leaves1
Cinnamon½ inch
Green Cardamom3
Cloves4
Cumin½ tsp
Onion, Finely Chopped180 grams
Green Chilli, Finely Chopped2
Ginger Garlic Paste½ tbsp
Tomato, Finely Chopped150 grams
Contains: milk.
Nutrition
One serving, and the whole batch of 3. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 3 |
|---|---|---|
| Energy | 394kcal | 1182kcal |
| Protein | 17g | 50g |
| Carbohydrate | 64g | 191g |
| Fat | 13g | 39g |
| Fibre | 22g | 66g |
| Sugar | 7.2g | 22g |
Cookd masalas for chickpea (chana)
Method
- 1
Pressure cook the soaked chana with water, salt, black cardamom and bay leaf for 6 whistles on a medium-low flame. Allow the pressure to release naturally; the chana should be soft when pressed. Remove some chana from this and mash it well. Keep aside, this will be used to thicken the gravy.
GheeChickpea (Chana)Black CardamomBay LeavesSaltWater
- 2
For the palak puree, blanch palak spinach in boiling water for 1 min. Drain and place in cold water. Squeeze out the excess water. Transfer to a mixie jar with some water and blend to a fine puree
Palak (Spinach)Water
- 3
For the masala, heat ghee in a pan. Add the whole spices and cumin seeds. Fry briefly. Add onions and saute until they start developing a brown colour, add the chopped green chillies and ginger garlic paste. Cook till the raw smell goes.
GheeCinnamonGreen CardamomClovesCuminOnionGreen ChilliGinger Garlic Paste
- 4
Add the tomatoes, powdered spices and salt. Add a splash of water and cook until the tomatoes are soft and the oil starts to release.
Turmeric PowderCumin PowderCoriander PowderGaram Masala PowderSaltWaterTomato
- 5
Add the palak puree and mix well. Add the boiled chana. Cover and simmer for 5-7 mins.
- 6
Open the lid, add the mashed chana and kasuri methi. Mix well and cook to the desired consistency. Finish with ghee and fresh coriander leaves. Serve hot with chappatis or pooris
Kasuri MethiCoriander Leaves
Before you start
- How long does Palak Chana Masala take?
- 20 minutes from start to finish. That is 5 minutes of preparation and 15 minutes of cooking.
- How many people does Palak Chana Masala serve?
- 3. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Palak Chana Masala vegetarian?
- Yes. No meat, no fish and no egg.
- Is Palak Chana Masala spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Palak Chana Masala?
- 1 cup Chickpea (Chana), 150 grams Palak (Spinach), 1 Garam Masala Powder, 180 grams Onion, 150 grams Tomato, 1 Black Cardamom, and a few more listed on this page.
- Do I need a pressure cooker for Palak Chana Masala?
- Yes, this one is cooked under pressure.
- How many calories are in Palak Chana Masala?
- About 394 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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